Pecan Pie

June 20, 2009
It took me awhile to make this. The first time, I bought pecan nuts... it was all consumed by moi. Then.... I was told off by my son... who was waiting for his pecan pie (for quite awhile)...bought my second batch of pecan nuts.... and here it is... Pecan Pie!

Pate Sucree... or sweet pastry in English
  • 150g plain flour
  • 55g caster sugar
  • 60g cold butter
  • 2 egg yolks
  • 2 teaspoon iced water
Sift flour into a bowl. Make a sugar, butter and egg yolks in the centre. Mix together into breadcrumbs. Add enough water so the dough will cling together. Knead gently until smooth. Refrigerate for 30 minutes. Roll pastry in between 2 sheets of baking paper. Ease pastry into the tin. Trim the edges. Lightly prick the base and refrigerate for 30 minutes.
Cover the pastry with baking paper and fill with rice grains or beans. Bake at 180C for 10 minutes. Then remove the baking paper with beans and bake further 10 minutes or until browned.

Pecan Pie filling:
  • 1 cup corn syrup
  • 3 eggs
  • 1 cup of brown sugar
  • 2 tablespoon melted butter
  • 1 cup of pecan nuts
Mix the first 4 ingredients together then add pecan nuts. Pour the mixture into the pastry casing and bake at 160C for 50-55 minutes or until set.
Tip: do not add too much water in the pastry... the pastry will shrink during baking